These baked bars are made upon a lemon shortbread base and topped with a set raspberrylemonade filling. Perfect for a garden party or packed into your picnic basket!
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Yields:
12 serving(s)
Prep Time:
22 mins
Cook Time:
55 mins
Total Time:
1 hr 17 mins
Cal/Serv:
271
Ingredients
For the shortbread base
150 g unsalted butter, chopped, plus extra to grease
175 g plain flour
75 g icing sugar, plus extra to dust
Finely grated zest 1 lemon
For the filling
300 g raspberries
Juice 1 lemon
200 g caster sugar
25 g plain flour
3 medium eggs, beaten
Directions
Step 1Grease and line a 20.5cm square tin with baking parchment. To make the shortbread base, in a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. Pulse/stir in icing sugar, lemon zest and a pinch of salt. Press into prepared tin and level with the back of a spoon. Prick base all over with a fork and chill for 15min.
Step 2Preheat oven to 180°C (160°C fan) mark 4. Bake shortbread base for 25min, until lightly golden. Remove from oven and turn temperature down to 160°C (140°C fan) mark 3.
Step 3Meanwhile, make filling. Put raspberries and lemon juice in a blender or food processor and whizz until fairly smooth. Add sugar, flour and eggs and whizz again until combined. Pass through a fine sieve into a jug, working the mixture well (discard seeds).
Step 4Pour filling over the shortbread base and return to the oven for 25-30min, until just set. Cool completely in tin, then chill for at least 30min to firm up. Remove from tin and dust with icing sugar. Slice into 12 bars and serve.
To store
Keep in an airtight container in the fridge up to 4 days. The dusted icing sugar will dissolve, so re-dust before serving, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
